Chicken Tagine

Makes 8 servings

• 8 boneless, skinless chicken thighs (about 1 3/4 lb total), cut into 1 inch pieces
• 2 large onions, halved and thinly sliced
• 4 large carrorts, peeled and thinly sliced
• 1/2 cup rasins
• 1/2 cup dried apricots, coarsely chopped
• 2 cups chicken broth
• 2 tbsp tomato paste
• 2 tbsp lemon juice
• 2 tbsp flour
• 2 tsp garlic salt
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 3/4 tsp black pepper
• 2 cups couscous, cooked
• toasted pine nuts for garnish

1. In a 6 qt. slow cooker, lay chicken, onions, carrots, raisins and apricots.
2. In a medium-size bowl, whisk chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon and black pepper.  Pour over chicken and vegetables.
3. Cook 5 hours on high heat or 8 hours on low.
4. Serve over cooked couscous.  Garnish with toasted pine nuts.